I spent the whole weekend thinking about whether to bake or not to bake. I decided not to because I said to myself that it’s time consuming and I just wanted to relax. Late that Sunday evening I suddenly changed my mind and asked my boyfriend to cube some butter for me so it can get to room temperature. Sometimes you just have to bake, even if it’s just a really simple little recipe that takes less than an hour, but for many people that’s just a good thing.
Everyone knows that Brits like their biscuits, they dunk them in their tea you know. But did you know that Sweden is also a bit of a biscuit country? We have something called sju sorters kakor which means seven types of biscuits. What it means is that for every occasion there should be seven types of biscuits because otherwise the hostesses would try to compete with each other making more types for their party when it was their turn to host. These days it’s not common practice but it’s always nice with many biscuits to choose from so why not?
This recipe is one of the classics, and one of my favourite type of biscuits. The moment you put one in your mouth it just disappears, they are very delicate and frail and falls apart on your tongue. I guess you can say that they melt in your mouth. The reason why these are so delicate and meltingly good is because the recipe contains oil and has a high ratio of oil to butter but it’s also because of the rare yeasting agent that’s used. Baker’s ammonia is very common in Scandinavian countries because it tend to make biscuits very, very airy and brittle. It used to be common in other countries but was replaced with the baking powder that you’re used to. Why? Well, if you don’t make sure to bake things through correctly your baked goods will taste like ammonia and because of this reason you can only use baker’s ammonia with flat good such as biscuits. I apologize but you might not even be able to bake these because it’s hard to find baker’s ammonia abroad…
(Baker’s ammonia used to be derived from antler’s horns but don’t worry, it’s all vegetarian these days! Phew)
And don’t you dare use margarine, and remember, real vanilla rather than vanilla aroma makes a huge difference. And do you see the pretty black dots in my photos? That’s the vanilla.
I didn’t count but a guess is that the recipe makes 25 biscuits. It took me less than an hour to bake these.
50 g butter
90 g sugar
50 ml rapeseed oil
135 g plain flour
3 g baker’s ammonia (just over half a teaspoon)
Vanilla to taste (I used ¾ of a fat pod but there’s no need to be that frivolous)
Put the oven on 150 degrees C (130 if you’re using a convection oven).
Beat the butter together with the sugar. Add the oil and the vanilla and whisk until there’s no lumps. Mix the flour with the baker’s ammonia and stir into the mix until you have a dough. Roll a heaped teaspoon amount into a ball and repeat with the remaining dough. Space them apart on a baking tray lined with greaseproof paper and bake in the oven for 14-18 minutes. Taste one (even though it’s still really warm) just to make sure there’s no ammonia taste. If they get too flat try to bake them at a lower temperature for longer. Let them cool on a cooling rack.
Drömmar are a bit like pies, ice creams or muffins, you can alter them endlessly. Try replacing some of the flour with cocoa, or roll the balls in desiccated coconut or why not dip their bottoms in chocolate?